Thursday, 22 June 2017

Make room for mushroom

Recently gaining popularity for being the ‘meat for vegetarians’, the humble mushroom is the new superfood everyone’s talking about! A staple in Chinese medicine and Asian cuisine, mushrooms are a powerhouse of goodness. From pizza to pasta and soup to omelette, mushrooms can go well with just about any dish you prepare in your kitchen. What’s more, they’re naturally low in fat and carbs and are loaded with B vitamins, antioxidants and minerals, which makes them the ideal ingredient for a healthy, yet delicious meal. So don’t let mushrooms be a mystery. We're shedding light on some of our favourite fungi friends.

mushrooms

ENOKI

Enoki mushrooms

Enoki mushrooms are long and thin white mushrooms and more often than not seem to reach out to the East-Asian market. They are generally credited for being healthy, being rich in nutrients, vitamins and minerals. Due to the little tinge of fruity taste in it, it tastes great when used in a salad. However, it can even be enjoyed when used with soup or they can be sautéed with soy sauce and a bit of garlic.

SHITAKE

Shitake mushrooms

Shitake mushroom come along with a great health pack, being good source of vitamin-B and vitamin-D. They are even considered as good sources to assist weight-loss. Along with its speciality of going well with soup, it can even be used well while preparing a risotto or can be used to make a mushroom cognac sauce which can go well with duck confit, pate or even pasta.

SHIMEJI 

shimeji mushrooms

Packed with vitamin-B, potassium and proteins, it can become a great part of your food as it contains beta-glucans. It is also considered as a way to fight tumours and believed to be good for asthma patients. These buttery and nutty mushrooms are usually difficult to cultivate and are native to East-Asia but are even found in northern Europe. They are used extensively now with noodles and seafood.

OYSTER 

Oyster Mushrooms

With a high content of vitamin-C, vitamin-B1, vitamin-B2 and significant levels of iron, zinc, phosphorous and calcium, these oyster cap shaped mushrooms are high in the nutritional level. First cultivated in Germany, sautéed oyster mushrooms are a great side dish for grilled steak, or can be mixed with pasta or rice, or cooked as part of rice risotto to make a delicious meal.

PORTOBELLO

Portobello mushrooms

Mostly seen in the grasslands of north America and Europe, these mushrooms are rich in anti-oxidants. Easily recognised with the open flat cap, these mushrooms can be simply eaten by mixing with onion in a sauté pan with olive oil. They are used extensively in pizzas and lasagne. Other varieties include stuffing the portobello mushrooms with spinach and cheese to make tasty snack for you. 

BUTTON

Button mushrooms

Often called the commercial mushroom, this mushroom originated as early as the 1700’s in France. Button mushroom is an excellent low-calorie food, especially for diabetics. It contains a number of valuable nutrients, including protein, enzymes, B vitamins (especially niacin), and vitamin D2. From manchurian to curry, this mushroom has crept in everywhere and has managed to keep every eater satisfied.

There’s a lot to love about mushrooms. Add more to your everyday meals with a wide variety of mushrooms. Shop online or find the nearest store on bit.ly/2llpwU0

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